The Cook Book

FRESH FETTUCCINE WITH GORGONZOLA SAUCE

Simplest pasta with a bite

Total time

15mins

Recipe by: Emily Miller

Emily has written on food & travel for publications such as the San Francisco Chronicle. She also wrote The Food Lover’s Guide to Florence, Top Chef Quickfire and How to Cook Like a Top Chef. She lives in Dallas with her two children and her husband

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INGREDIENTS - 4 servings

3 Tablespoons Unsalted Butter

4 Oz Gorgonzola Cheese

3⁄4
Cup Whipping Cream

Sea Salt

Black Pepper Freshly Ground

1 lb Fettuccine best would be fresh

1⁄2
Cup Parmesan cheese freshly grated

2 Tablespoons Parsley

PREPARATION

Bring a large pot of water to a boil.

In a large pan over medium-low heat, melt the butter, cheese and cream together, stirring frequently with a wooden spoon and making sure they do not come to a boil. Season to taste with salt and pepper, and remove from the heat.

When the water comes to a boil, add 1-2 tablespoons Kosher salt and the pasta. Cook according to the package instructions – just 2-3 minutes if using fresh pasta. Return the sauce to low heat. Using tongs or a spaghetti fork, transfer the pasta to the saucepan and stir to blend the two. Add the parmesan cheese and the parsley, stir to combine, and serve warm.

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